Almond Chicken & Strawberry-Balsamic Sauce
Crispy chicken with a sweet-tart sauce is served alongside wilted spinach for this special meal. From Virginia Anthony: Jacksonville, Florida. Shallots are part of the onion family and have a mild onion-garlic flavor. In place of 3 to 4 shallots, use 1 medium onion plus a pinch of garlic powder or (if you like the taste of garlic) 1 minced garlic clove. Recipe published in Healthy Cooking April/May 2009.
- 1/2 cup(s) panko (Japanese) bread crumbs
- 1/3 unblanched almonds, coarsely ground
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) pepper
- 4 boneless skinless chicken breast halves (4 ounces each)
- Butter-flavored cooking spray
- 3 teaspoon(s) canola oil, divided
- 1/4 cup(s) chopped shallots
- 1/3 cup(s) reduced-sodium chicken broth
- 1/3 cup(s) strawberry preserves
- 3 tablespoon(s) balsamic vinegar
- 1 tablespoon(s) minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1 9-ounce package(s) fresh baby spinach
- • In a large resealable plastic bag, combine the bread crumbs, almonds, salt and pepper. Add chicken, one piece at a time, and shake to coat.
- • In a large nonstick skillet coated with butter-flavored spray, cook chicken in 2 teaspoons oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.
- • In the same pan, cook shallots in remaining oil until tender. Stir in the broth, preserves, vinegar and rosemary. Bring to a boil. Reduce heat; simmer for 5-6 minutes or until thickened.
- • Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain; serve with chicken and sauce.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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